This lemon bundt cake is packed with fresh blueberries and so decadent! Everyone will be so impressed if you make this for them!
Best Lemon Bundt Cake
- 8 tablespoons unsalted butter — (1 stick) at room temperature
- 1/4 cup nonfat plain Greek yogurt — at room temperature
- 1 3/4 cups granulated sugar
- 3/4 teaspoon kosher salt
- 4 large eggs — at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup well-shaken — low-fat buttermilk, at room temperature
- Zest of 2 medium lemons
- 1 1/2 cups fresh blueberries — optional (see notes if using frozen)
Preheat the oven to 350 degrees F (check your oven racks to make sure they are positioned so that you have enough room for the cake). Set out a 10- to 12-cup nonstick Bundt cake pan but do not grease it (yet!).
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter and Greek yogurt on medium speed until beginning to turn smooth, about 20 seconds. Add the sugar and beat 1 minute. Scrape down the bowl, then add the salt. Beat 1 additional minute until fluffy and lightened in color.
Add the eggs, one at a time, beating well after each addition, stopping to scrape down the bowl once or twice to make sure the ingredients are combining evenly.
In a separate bowl, whisk together the flour, baking powder, and baking soda. Add 1/3 of the flour mixture to the butter mixture, mixing on low speed just until the flour disappears. Add 1/2 of the buttermilk, beating on low to incorporate, then the second 1/3 of the flour mixture, the remaining buttermilk, then the last 1/3 of the flour mixture, beating just until the flour disappears and the ingredients are blended. The batter will look a little shagging by should not have any large lumps. On low speed or by hand, mix in the lemon zest (I like to zest my lemons right over the mixing bowl to catch every last precious bit of the zest).
Thoroughly grease the bundt pan with nonstick spray. Spoon 1/4 of batter into the prepared pan, then sprinkle with 1/2 cup of the blueberries. Add the next 1/4 of the batter and sprinkle with the next 1/3 of the blueberries. Continue alternating the cake and berries, ending with the batter. With a spoon or spatula, gently level the cake batter and smooth the top.
Bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If you are using a dark pan, check at the 40-minute mark as the cake will bake more quickly.
Remove the cake from the oven. Immediately run a thin knife carefully between cake and pan all around the edge to loosen it. Place the pan upside down on a cooling rack. If the cake immediately drops out of the pan onto the rack, remove the pan. If the cake doesn’t drop onto the rack, let it rest for 5 minutes upside down in the pan, then carefully lift the pan off the cake. If the cake STILL feels like it’s sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it. Let cool completely on the rack.
Lastly, if you try this bundt cake make sure to comment below on my post and of course tag me on Instagram. Would love to see how it turns out!
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